Mozzarella And Prosciutto Sandwiches With Tapenade

Ingredients

1 1/2 teaspoons chopped anchovy fillet
1 teaspoon capers (preferably salt-packed), rinsed, chopped
1 garlic clove, minced
1 teaspoon finely grated lemon peel
1/2 teaspoon finely grated orange peel
1 1/4 cups Niçoise olives, pitted, divided
1/4 cup extra-virgin olive oil plus additional for brushing and drizzling
1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish
2 teaspoons fresh lemon juice
6 6-inch-long-pieces ficelle or narrow baguette, split horizontally in half
6 thin prosciutto slices
2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

Creaminess From The Fresh Mozzarella Balances The Briny Bite From A Homemade Tapenade In This Quick And Delicious Sandwich.

Bon Appetit Magazine

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